Reuben-dillas -- Corned Beef, Swiss & Sauerkraut on Grain-Free Tortillas

This afternoon I did a little research into whether there might be any type of corned beef suitable for me to eat a little of that wasn't full of sugar and other junky stuff (and by the way, it doesn't have corn in it, despite its name). Unfortunately, it doesn't appear like there is much to choose from that isn't full of sugars and carbs, etc. I'm not a big corned beef person and to be honest, I usually never ate it more than once a year to begin with and that was usually on St. Patrick's Day. I would make the traditional pot of corned beef, cabbage and red potatoes with a few carrots. Since I wasn't going to be making that this St. Patrick's Day, I did find one kind of corned beef that I felt would be okay for me to have a little of. It was Boars Head 1st Cut Corned Beef Brisket. Boars Head brand is about the only brand of deli that I eat when I occasionally have deli meat. Their meats are natural, gluten free, sugar free, milk free and are certified on the Feingold Association Food List (for people with food sensitivities). This corned beef has zero carbohydrates and zero sugar for a 2-ounce serving. I have to tell you...it was absolutely delicious! So, I decided the way to incorporate corned beef into my dinner this evening would be via a reuben...but not just any old reuben sandwich...I wanted something different and something awesome where I could appreciate the taste of the little bit of corned beef I was going to treat myself to. I sent hubby to the store with 3 items on his list to pick up: 1) Boars Head 1st Cut Corned Beef Brisket; 2) Boars Head Imported Swiss Cheese; and 3) Bubbies Sauerkraut (no sugar, vinegar or preservatives added).

While hubby ran to the grocery store, I prepared and thinly sliced fresh brussels sprouts, onions and a bit of red cabbage. After lightly steaming for about 5 minutes or so, I sauteed them in Kerrygold butter until they were perfectly cooked to tender-crisp stage the way I like them. I simply seasoned them with some sea salt and black pepper. I also made some of my Grain-free Tortillas (they only take a few minutes to make). I decided to use them to make my reuben with. It turned out absolutely delicious! I placed a tortilla in my non-stick skillet and placed a layer of thinly sliced corned beef on top, added a thin layer of sauerkraut and then the thinly sliced Swiss cheese. I heated it for a couple minutes until the cheese began to soften, the tortilla got a little toasty and then flipped it over in half and let the tortilla crisp up in the pan the same way you do when making quesadillas. I slid it out onto my plate and let it sit a couple minutes for the cheese to set up so it didn't melt or run out and then sliced it in half and "Voila"...Reuben-dillas! I've had my fix of corned beef for the year now. Before somebody sends me a message to alert me to the fact that a reuben is not "Irish fare"... I realize that it isn't. But...it was a delicious way for me to enjoy the corned beef I typically had for St. Patrick's Day in this most non-traditional way! I included some photos and my sturdier grain-free tortilla/wrap recipe below. Note that the main recipe is for making 1 tortilla/wrap, but at the bottom of the recipe I give you the proportions to make 4 tortilla/wraps. Enjoy!

Grain-free Tortillas/Wraps
Makes 1 8-inch tortilla/wrap

Ingredients:

1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax seed
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)

Directions:

To make the tortillas, whisk all ingredients together in a small bowl to form a smooth, thin batter. (add a little water to thin batter, if necessary). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, quickly tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.

*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoons of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning of choice (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla. If a thinner tortilla is desired, add a teaspoon or 2 of water to thin batter, as necessary. I lightly spray the skillet between each tortilla.